Companion Classic Focaccia

• 1 pkg active dry yeast
• 3/4 cup plus 2 Tbsp warm water
• 3 cups all-purpose flour
• 3 Tbsp olive oil
• 1 tsp sugar
• 1 tsp salt
• 2 tsp chopped fresh rosemary
• 1/3 cup Kalamata or
• Greek olives, pitted and chopped
• olive oil
• sea salt

1. Place yeast and water in the bowl fitted with the kneading/crushing blade. Launch the P1 pastry program. After 15 seconds, open the lid and add the flour, olive oil, sugar, salt and rosemary. Add the olives with 30 seconds remaining in the program. After 2 minutes 30 seconds of mixing your dough should be shaped like a ball. Be careful to leave it in the Prep&Cook to rise for the next 40 minutes of the program.

2. At the end of the program, remove the dough. Shape into a 12-inch round on a greased baking sheet. Cover and let dough rise for 30 minutes or until puffed.

3. Heat the oven to 450°F. Press your fingertips across the top of the dough to form indentations. Drizzle with olive oil and sprinkle with sea salt. Bake for 20 minutes or until golden brown. Serve warm or at room temperature.